English Recipe: Kapok Fish and Tofu Soup 木棉魚豆腐湯

木棉魚豆腐湯

Kapok Fish and Silken Bean Curd Soup


Material:

kapok fish 2

silken bean curd 1

scallion 1

ginger piece 3

Procedure:

Tear away dried shark skin, clean up the internal organs, wipe dry, pickle 20 minutes with a bit salt and ground pepper.

Wash silken bean curd slightly and cut it into the bulk, spare.

Cut a slice of ginger into thread, cut scallion to the sections of 2 inches long. Burn two soup spoon oil hot, then put in fish to fry slightly to both sides yellow, add the right amount of water, ginger and bean curd, burn heat high till the soup roll to milky white, then put in scallion sections and ginger slices, add salt to blend the flavors, serve it hot before it's too late.